Layer canned tomatoes and these 3 ingredients in slow cooker for a throwback supper everyone cleans their plate for

This slow cooker 4-ingredient Swiss steak is one of those set-it-and-forget-it dinners that quietly saves your whole day. Swiss steak is a classic comfort dish that’s been around for ages in the Midwest—usually made low and slow with beef, tomatoes, and simple pantry staples. Growing up, it was the kind of meal that made the whole house smell cozy by late afternoon. This version keeps that old-school flavor but trims the process down to just a few ingredients and a couple of minutes of hands-on time. It’s perfect for busy workdays when you want a real home-cooked meal, but you also want to come home, kick off your shoes, and have dinner basically done for you.

This Swiss steak is all about that rich tomato gravy, so it’s begging for a starchy side to soak it up. I love serving it over creamy mashed potatoes or egg noodles, but rice works just as well if that’s what you have on hand. Add a simple veggie—like steamed green beans, a tossed salad, or roasted carrots—and you’ve got a full, balanced dinner with very little extra effort. If you’re feeding a crowd or stretching leftovers, warm dinner rolls or crusty bread on the side are perfect for swiping up every last bit of sauce.

1 1/2 to 2 pounds beef round steak, cut into 4 pieces
1 (14.5-ounce) can diced tomatoes (with juices)
1 (10.5-ounce) can condensed cream of mushroom soup
1 small onion, thinly sliced
Salt and black pepper, to taste (optional but recommended)
1 tablespoon oil for searing (optional)